Kheeraj with Rose Petals & Pistachios. Kheeraj is a traditional rice pudding, often served in Indian homes. You will come across different versions, as all Indian families have their own way of making it. My recipe has simple flavours and is best served with homemade puris and cream.
Prep time 15 mins
Cooking time 20–30 mins
1 cup basmati rice
1 tbsp ghee or butter
4 cups milk
4 cups water
½–¾ of 395g can condensed milk, depending on preference
¼ cup raisins or sultanas
200ml fresh cream to serve
chopped pistachio nuts
edible rose petals
Wash and soak the rice for an hour before you begin making this dessert for best results.
Once drained, add the rice, butter, milk and water to a large saucepan.
Bring to the boil and then reduce the heat, cooking until all the liquid has evaporated, about an hour.
Once cooked, take off the heat and blend with a hand blender for a creamier result or leave as it is. Add some of the condensed milk and taste, adding more if you like it sweeter. Return to the heat, ensuring the mixture is well combined.
Stir through raisins, and serve with single cream, garnished with chopped pistachios and edible rose petals, if desired.
My Indian Kitchen by Ashia Ismail-Singer, photos from Manja Wachsmuth; published in hardback by Potton & Burton, RRP: $49.99.